Tex-Mex—Guacamole

 

Tex-Mex Appetizerguacamole

Guacamole
(Makes 1 1/2 cups)

You can buy guacamole off the shelves, but our homemade recipe is so much better than any commercial brand.


4 ripe avocados (see sidebar)
1 tsp. cumin
1 ripe plum tomato (seeded, diced)
1/2 C onion (diced)
1/2 tsp. red pepper flakes
1/4 C cilantro leaves (chopped)
4 T fresh lime juice
1/4 C sour cream
salt & pepper to taste

Peel avocado and remove seed. In a large bowl, mash it with a fork till smooth. Add remaining ingredients and adjust seasoning, adding more pepper flakes, salt and pepper if desired. Serve with corn tortilla chips or Quesadillasl

| See more Tex-Mex recipes |

Tips & Glossary

Plenty of heat! For many that’s the pleasure of Tex-Mex food. But if you’re sensitive to throat-burning, eye-popping peppers, then turn the heat down—just reduce the peppers.

Chili Powder: dried ground chili peppers typically mixed with cumin, garlic powder, and oregano. You can make your own blend, adding cinnamon, cloves, coriander, paprika, and nutmeg. Briefly heat dried peppers in a skillet to release flavors, then grind them into powder

Chorizo: a spicey pork sausage. OurTex-Mex recipes use the Mexican version—fresh pork which is cooked before eating. Spanish Chorizo is cured, ready to eat like pepperoni. If unavailable use a hot Italian sausage.

Chili Pepper: any small hot pepper, as opposed to larger, milder bell peppers; includes, cayenne (red), chipotle (smoke-dried jalapeños), habanero, jalapeño, paprika, poblano, serrano, and tabasco.

Chimichanga: a deep fried tortilla, filled with rice, beans, cheese, or meat, and folded into a rectangular packet. It's thought to have originated in Arizona.

Coriander: also known as cilantro and Mexican or Chinese parsley. Both fresh leaves and dried ground seeds are used in Mexican, Mid-East, Asian, and Indian cuisines.

Cumin: an aromatic kin to the parsley and carrot plant; an important ingredient in chili powder. Used especially in Indian curries, but also in Mexican, Thai and Asian dishes. It has an earthy, peppery flavor.

Enchilada: made using corn tortillas, dipped in a sauce, filled and rolled up. They are placed in a casserole dish, topped with sauce and cheese, then baked.

Quesadilla: (kay-sa-dee-ya), literally, “little cheese thing.” In Tex-Mex cooking it has come to mean a sort of grilled cheese sandwich, using two tortillas filled primarily with cheese, grilled in a skillet or griddle, then cut into wedges.

 

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